Got a pizza oven installed outside and have been researching a bunch. Goal was to make a Neapolitan style pizza. The information here and the PizzaApp were invaluable.

Hoping to improve from here, I think the cornicone could have been bigger. Any tips?

Did a 24 hour RT ferment according to PizzaApp specs. 60% hydration. Pizza oven was around 750-850 F. What’s pictured are the 6th and 7th attempts – my best. I found I had to lift the pizza up toward the flame at the back and the dome to get a good char on the cornicone.

by afrothunder1987

2 Comments

  1. Phoenixpizzaiolo21

    I’ve seen worse looking pizzas come out of professional kitchens! Congratulations!!! You’re going to be a Pizzaiolo in no time!!!!

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